Total Calories: 1,109
Preheat oven to 350°. In a large bowl cream together the butter and sugar. Beat in eggs. Then add sour cream, milk, banana, and almond extract. Mix well. In a separate bowl combine flour and baking powder. Add to creamed mixture and blend well but do not overbeat.
Pour half the batter into a greased and floured 12-inch Bundt pan, sprinkle with berries, and cover with remaining batter. Bake at 350° for 50–60 minutes. This is a big cake, so be sure to test with a toothpick to be certain it’s done.
Cool in pan for a few minutes, and then turn out of pan to cool completely on a rack.
Whip the cream. Fold in the yogurt and sour cream. Serve each portion of cake with a generous dollop of the topping.
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